Ingredient:
CarbsPerServing:26g total
Effort:Easy
Ingredients:
1 Medium Head Cabbage ˝ Cup peanuts – I use spanish salted
1 Cup Sour Cream1/2 Cup mayonnaise Sweetener
Direction:
How to Prepare:
In food processor chop cabbage semi fine. Remove and process peanuts
until chopped coarsely (be careful not to process too long or you’ll
have peanut butter). Mix the sour cream, mayo and sweetner to taste,
then mix with cabbage and peanuts. Let set a few hours in the fridge to blend flavors.
I usually save a few peanuts whole and add when I serve.
NOTES : Counts for sweetener not included in totals.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |